try this method to prepare The Best Roast Chicken.
Ingredients: 4 lb whole chicken (2 kg); kosher salt, to taste; freshly ground black pepper, to taste.
Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
Using butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
Using a sharp knife, cut between the leg and the breast. Twist off the wings. To remove the breasts, cut straight down along the keel bone.
Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.